The soft Greek yogurt cake is one of my favorite cakes. My mom used to make this recipe for me when I was little, and now we make it together.
Over the years the only change we’ve made, because we noticed that the cake turned out even better, was replacing regular yogurt with vanilla Greek yogurt.
Many of you have already seen the video of the cake on my Instagram page and its soft texture. I’ll leave it here below for you to take a look.
Neither mom nor I are pastry chefs, but this combination of ingredients, studied and modified over time, today gives us a soft Greek yogurt cake that we consider perfect.
CLICK HERE FOR CAKE VIDEO➡️ Soft Greek yogurt cake video
If you’d like some more inspiration for creating a delicious sweet treat, take a look below⬇️
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 277.39 (Kcal)
- Carbohydrates 31.47 (g) of which sugars 9.60 (g)
- Proteins 7.90 (g)
- Fat 14.37 (g) of which saturated 3.29 (g)of which unsaturated 10.45 (g)
- Fibers 3.90 (g)
- Sodium 45.20 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the simple ingredients needed to prepare the recipe
- 3 eggs
- 2 oz oz sugar
- 2 cups cups flour
- 7 tbsps tbsps vegetable oil
- 3/4 cup cups Greek yogurt (vanilla flavored)
- 1 packet baking powder
- 1/4 cup cups milk
- 1 tsp vanilla extract (if using low-fat Greek yogurt, otherwise it's not necessary)
Tools
For my cakes and cookies, I almost always prepare everything with a bowl and fork, but for this cake, I recommend using electric beaters.
Below are the references of the utensils you will find in my preparation.
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- 1 Bowl
- 1 Mixer
- 1 Sieve
- 1 Mold 8.5 inches
- 1 Spatula
Steps
Let’s see the simple steps to make it
Take a bowl and pour the yolks (which we will have separated from the whites) and then the sugar into it.
(I use 2 oz of sugar because I compensate with vanilla Greek yogurt, which is slightly sweetened and not low-fat, making it perfectly sweet).
If you usually use more sugar in your cakes, you can add 0.7-1 oz more here, it won’t affect the success of the cake.
Take the beaters and start beating the yolks and sugar immediately.
TRICK: To whip up beautifully fluffy eggs, the secret is to use them at room temperature and not to leave the yolks and sugar sitting in the bowl.
I mean, pour the yolks, pour the sugar and start the beaters, without letting the two ingredients sit and blend in the bowl.
When the eggs are fluffy, add the oil, the vanilla Greek yogurt, the milk, and continue to mix.
The cake can also be made with low-fat Greek yogurt and a teaspoon of liquid vanilla extract, the kind in small tubes.
I’ve already made it like this, and it turned out well, but in my opinion, the perfect one is with vanilla Greek yogurt.
Now start adding the flour slowly, mixing occasionally with the beaters.
When adding the vanilla baking powder, I stop using the beaters and mix with a fork or the ‘spatula’ using circular motions from bottom to top.
Beat the egg whites as well, which we have set aside, and once ready, add them to the mixture, always mixing with bottom to top motions.
The batter should be nice and fluffy.
If depending on the flour used, you feel that while pouring it, the mixture is getting too stiff, use 0.4-0.7 oz less.
If after incorporating the whipped egg whites, the batter seems too liquid, add more flour gradually.
Usually, with type 1 flour, I use 1.9 cups instead of 2 cups. So adjust accordingly; the important thing is that it’s fluffy batter.
Take an 8.5-inch diameter cake pan and line it with parchment paper.
TRICK: To prevent the paper from moving while pouring the batter, I secure it to the pan with clips, which I’ll remove before baking.
If you like, you can sprinkle almond granules on the cake surface, but it’s optional.
Bake at 338°F, in a preheated static oven, for about 35 minutes.
Adjust based on your oven and always do the toothpick test before removing the cake from the oven.
The soft vanilla Greek yogurt cake is ready to be enjoyed.
Tips for storing the soft Greek yogurt cake
The soft Greek yogurt cake keeps for 2 or 3 days under a glass dome.
Always assuming it lasts two or three days and doesn’t disappear sooner, as it does in my house when I make it.
Between family tastings and friends dropping by, the cake always disappears in no time, and I’m happy about it because it means I get to make it again. 😉
FAQ
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